Beans – Butternut Squash soup

bean-butternut squash

Temperatures are dropping here way too quickly. This kind of weather calls for some hot soup. So I thought of posting this recipe which we love so much. I have been cooking with lots of vegetables lately.  This soup is a one pot, wholesome dish in itself. I have prepared this couple of times for potlucks and it is loved by both kids and adults alike. The butternut squash gives a sweet taste to this. This freezes beautifully, so this can be prepared in a big pot and frozen for later use.

Ingredients:
1/2 cup beans (I use bean mix which has lot of different beans, barley)
3 cups butternut squash (or pumpkin) pieces
2 cups carrot pieces
1/2 cup onion
2 tea spns chopped ginger
1/2 tea spn cumin powder
1/2 tea spn chili flakes
1 finely chopped green chilli
1/2 cup red bellpepper
3 cups vegetable stock or water
1 cup chopped tomatoes
Olive oil
1 tbl spn finely chopped coriander leaves
Salt

Method:
Soak beans for atleast 4-5hrs.
bean-butternut squash1 bean-butternut squash2
bean-butternut squash3 bean-butternut squash4
In a pan, heat some oil and add chopped green chillies and ginger. Fry for a minute and then add onion, garlic, bellpepper, carrots and fry for 3-4 minutes. Add salt, cumin powder, chilli flakes, tomatoes. Fry for few more minutes.
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Now add beans, butternut squash, stock/water, coriander leaves and cook till vegetables and beans are completely cooked (I do this step in rice cooker or pressure cooker. This can also be done in slow cooker. Just make sure the squash still holds its shape when done).
Serve hot.

Serves : 6-7
Preparation time : 1hr

PS: I frequently cook broccoli and carrots in salted boiling water for about 3-4mins for different pasta sauces that I make for Ishaan. I take out the vegetables and save the water to use in soups. Instead of making the stock for the soup or buying stock, I use this water in this soup.

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